Sweet Potato Pie + Jazzy Garnishes

Fall is upon us and it’s officially pie season! Sweet potato pie with it’s sinfully sweet & velvety texture is just calling your name and you don’t have to be Patti Labelle or know Patti Labelle to have a dazzling patata’ pie this season! My technique yields a superior textured pie and a secret ingredient used in North Carolina prize-worthy pies that gives it life! Skip the pre-baked, store- bought and imposters and make this for all the sweet potato lovers in your life….don’t worry, your sweet granny won’t mind one bit!

Top it off one of three spectacular ways!

We love to make it in our homemade pastry crust or in my maple- pecan graham cracker crust than top it with a delicious maple glaze! If your a pecan aficionado top that baby with cinnamon toasted pecans or for a bit of sweet whimsy that takes you back to childhood….try it my favorite way in the world, topped with spiced ooeey-gooeey marshmallows for rave reviews from everybody!

I declare this decadent, rich, creamy, flavor-packed sweet potato pie the BEST ever created and so strikingly close to my amazing maple glazed pumpkin pie so do yourself a heavenly favor and make both so everybody gets what they want this season! Absolutely divine if I do say so myself! Enjoy!

SERVINGS: MAKES 2 DEEP DISH PIES

PREP TIME: 30 MINUTES

COOK TIME: 40-45 MINUTES

INGREDIENTS:

  • 4 large or 1 1/2 lbs organic sweet potatoes (roasted with maple syrup, butter and cinnomon sugar then cool, peel and mash or just boil, peel and mash
  • 2 homemade or frozen deep-dish pie crusts or Maple-Pecan Crust (https://kendralafoodie.com/2018/11/22/my-maple-pecan-pie-crust/check the blog for the complete crust recipe and be sure to double the recipe for two crusts
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 can sweetened condensed milk
  • 1 1/2 tablespoons pure vanilla extract
  • 1 1/2 tablespoons lemon or orange extract
  • 2 tablespoons pure maple syrup
  • 1 small box (1/2 cup) dry vanilla or French vanilla instant pudding (optional)
  • 1 1/2 tablespoons pure ground cinnamon or to taste
  • 1 tablespoon nutmeg, allspice or pumpkin pie spice plus to sprinkle on top
  • 3/4 cups granulated sugar
  • 2 large eggs plus 1 extra yolk
  • 1/3 cup all-purpose flour
  • Maple syrup to glaze
  • Cinnamon-sugar to garnish
OPTIONAL GARNISHES
  • Cinnamon-sugar toasted pecans, whole
  • Cinnamon-sugar marshmallows

    DIRECTIONS

  • Preheat your oven to 375 degrees Fahrenheit and spray two deep pie pans with nonstick spray.
  • If you haven’t already, start by making your favorite homemade pie crust or try my sweet pastry crust recipe or my pecan graham crust both found here on my blog alternatively if your short on time its perfectly acceptable to use two frozen deep-dish pie crusts. Do not thaw prior. It’s important to keep your pie crusts cold until you are ready to fill them.
  • Now, it’s time to roast or boil your sweet potatoes to prep them for the pie. I always use organic sweet potatoes they really are a must for superior flavor. I really prefer to roast my potatoes with a bit of maple or honey, a bit of butter and a bit of cinnamon for about 45 minutes or until tender, allow them to cool then scoop the flesh out of them and mash well. Be sure to make a slit down each one to release the steam prior to roasting. This method takes a bit longer and can even be done the night before along with the pie crust but it really brings out the sweetness, color and enhances the flavor while also producing a less mushy texture. That being said, you can always just boil them if you prefer. Please do not use canned sweet potatoes it does not have the same quality as pumpkin puree and really changes the texture of the pie.
  • Once your pie crusts are ready and chilled and your prepped and mashed sweet potatoes are ready it’s time to make the filling!
  • In a large bowl with a hand mixer or in a stand mixer add your roasted or boiled sweet potatoes, maple syrup, softened butter, condensed milk, vanilla extract and lemon or orange extract and mix well until combined. Now add your flour, instant pudding, sugar and all your spices and mix well. Lastly add your eggs and mix well.
  • Now pour your filling into your pie crusts or if you prefer make a crustless pie and pour in your greased pie pans. Sprinkle with cinnamon sugar or a bit of spices and bake for about 40 minutes or until the center is no longer jiggly.
  • Once your pies are done baste on a small amount of maple syrup.
  • If garnishing with marshmallows once the pies have baked for about thirty minutes, remove and sprinkle marshmallows all over the top then sprinkle the marshmallows with cinnamon-sugar and bake the pies for another ten minutes or until the marshmallows have melted. (optional step for garnish)
  • To create a delicious pecan- sweet potato pie, make my pecan graham pie crusts and fill with the above sweet potato filling. Once your pies are done, top them with rows of warm, toasted and spiced whole pecans slightly pressed into the pies. (optional step for garnish.)
  • Enjoy warm, room temp or cold which is my favorite…the choice is yours!

2 Comments Add yours

  1. Yummy! Adding this to my thanksgiving must tries! Following your blog for more great recipes 🙂 I made some delicious apple pockets which are a great treat for Thanksgiving, so I recommend checking these out!
    https://thesweetworldsite.wordpress.com/2018/11/16/apple-pockets/

    Liked by 1 person

    1. Kendra White says:

      Thanks a million!!! I definitely will check yours out!

      Liked by 1 person

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